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A guide to perfect poached eggs and Hollandaise sauce

Perfectly poached eggs

Start with the freshest eggs you can find
This is the best way to get perfect results when poaching eggs. Either buy fresh eggs from
your supermarket or test an egg for freshness before cooking it. To do this, place the egg in

a glass of water. If it sinks to the bottom, it’s fresh and you’re good to go. The older an egg is,
the more air it has absorbed through its porous shell, which is why old eggs float to the
surface or only sink a little.

If an egg is fresh, the white is more likely to hold onto the yolk and form that characteristic

pouch shape you’re looking for. In contrast, the white of an older egg will disperse, which
creates a messy look that won’t look great on the plate. To combat this even when your eggs
are fresh, pour a small amount of vinegar into the pot before adding the raw eggs. Another
way to keep the egg white together is to create a whirlpool effect with a spoon before
dropping in the eggs.

Remember whenever possible to use free range eggs. Happy chickens = tastier eggs!

Prepare for poaching
Break each egg into a small coffee cup or ramekin. This makes it much easier to pour the

egg into the simmering water. You’ll have more control than you would by cracking it into
the pot directly.

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